I couldn't find a small (5-7 lb bone-in) so used a 5 lb boneless and it took a lot longer to cook than the 1 1/2 hours to reach 140 internal. I added more cider to the pan whenever the pan juices neared drying.
Christmas Ham with Bacardi Rum Raisin Sauce
Serving Size : 12
1 cup dark raisins
1 1/2 cups 80 Proof Bacardi Amber Rum
5 pounds ham, fully cooked bone-in -- (5 to 7 pounds)
1/3 cup Dijon-style mustard
1 cup packed dark brown sugar
2 cups apple cider
In bowl, combine raisins and 1 cup rum. Soak 2 hours. Preheat oven to 325 degrees F. Place ham, fat side up, in roasting pan. Score fat in diamond pattern cutting at 1 inch intervals. Rub ham with mustard and pat with brown sugar. Add raisin/rum mixture and apple cider to bottom of pan. Bake 1 1/2 hours, basting every 20 minutes. Remove ham and skim grease from pan juices. Pour juices into saucepan. Cook over medium high heat about 15 minutes. Stir in remaining 1/2 cup rum and heat. Pour into sauce boat.
Christmas Ham with Bacardi Rum Raisin Sauce
Serving Size : 12
1 cup dark raisins
1 1/2 cups 80 Proof Bacardi Amber Rum
5 pounds ham, fully cooked bone-in -- (5 to 7 pounds)
1/3 cup Dijon-style mustard
1 cup packed dark brown sugar
2 cups apple cider
In bowl, combine raisins and 1 cup rum. Soak 2 hours. Preheat oven to 325 degrees F. Place ham, fat side up, in roasting pan. Score fat in diamond pattern cutting at 1 inch intervals. Rub ham with mustard and pat with brown sugar. Add raisin/rum mixture and apple cider to bottom of pan. Bake 1 1/2 hours, basting every 20 minutes. Remove ham and skim grease from pan juices. Pour juices into saucepan. Cook over medium high heat about 15 minutes. Stir in remaining 1/2 cup rum and heat. Pour into sauce boat.
